Tag: orecchiette

Orecchiette, Puglia has the guidelines for homemade ones – Italian Cuisine

The war of the orecchiette, Mrs. Nunzia of Bari Vecchia and the regulation approved by the Puglia Region

The orecchiette handmade by the women of Bari Vecchia are now in accordance with the law. The Puglia regional council has approved a regulation that extends the community guidelines on the hygiene of food produced in private homes, the so-called Home Food – Home Restaurant. After all, the orecchiette – or rather, the strascenate – they are home-made food par excellence, at least in Puglia. If it is Sunday, it is a must to pour semolina and flour on a pastry board, to work a half kilo of orecchiette to dip in the sauce. With this regulation Puglia puts an end to orecchiette war, which started on January 24th.

The press release of the Region

The regional government announced the new regulatory criteria in a press release. "The preparation and administration of food at premises mainly used as private homes," reads the premise of the resolution, "is an activity that is becoming increasingly common both in Europe and in Italy. Although the quantity of food produced and administered through this new type of food business is not high, the incorrect application of EU and national legislation on food safety can be a significant public health problem . The text therefore refers to EU legislation, but remains focused on enhancing the typical features and safeguarding the domestic traditions of Puglia. However, the resolution leaves the commercial aspect of the business unexplored: how much can be produced and the limits of operations. This theme is delegated to other administrations, but without specifying which ones.

The new rules

According to the community guidelines of the EC Reg. 178/2002, it is defined food business "The regular preparation in the domestic environment of foods not intended for private domestic consumption but for placing on the market for commercial purposes, including administration at the same house". So anyone who wants to sell homemade orecchiette will have to make himself available to any inspection. The presence of an administration or food sale activity must be reported on the doorbell. In addition, the activity must be reported to the health authorities. Practically, in making the orecchiette it will be necessary to guarantee the hygienic conditions of the rooms: for example, there must be a sink equipped with hot and cold water not manually operated. Procedures compliant with the production and storage of the pasta must be respected, as well as a label explaining what type of product it is, the date of purchase and expiry. It is assumed that those who produce have received adequate training and that they keep all the commercial documentation (for example, on the purchase of raw materials), to be shown in the event of checks.

"Call it a crime of pasta"

It all started in January 2020. The seizure of three kilos of fresh pasta in a restaurant in Bari, had raised a fuss so high that it even moved the "New York Times". In the piece by Jason Horowitz, Call it a crime of pasta, the incident was told. On January 24, the newspaper invited Puglia, represented by the legendary Nunzia Caputo, the woman symbol of the bass of Bari Vecchia where the orecchiette are born. Also with her was the mayor of Bari, Antonio Decaro. From 24 to 26 January the region was present at the event with a 36 square meter stand. Here, in addition to telling the beauty of the area, Mrs. Nunzia delighted visitors with continuous masterclasses of handmade orecchiette. "It was beautiful," says Signora Nunzia on the phone. «We made a bang with that trip. Before they said to me, Nunzia, are you always here? I say: ve vènghe iì a acchià! Too bad that the coronavirus blocked us. After New York there were many things at stake … ". Ms. Nunzia skeptically looks at the regulation approved by the Region, she says it is complicated. Many pasta makers initially rebelled. "In our village we are used to the house and shop, not just the shop, where you work, do yours and then go away," she explains. «I'm trying to respect all the rules, but it's not easy. Then we of the petticoats are more exposed. There are those who make the orecchiette "behind the scenes" … It was the heat of selling that damaged us when we wanted to add tarallino and dolcetto to the pasta. If we had remained anonymous, this would not have happened. "

Text by Stefania Leo

Orecchiette from Matera, to be made with lamb sauce and in the oven – Italian Cuisine

The orecchiette from Matera are cooked first in a pot, but then with sauce, mozzarella and pecorino cheese they become a tasty baked pasta

We are used to thinking of orecchiette as a typical dish of the Apulian cuisine, perhaps in its version already famous with the turnip greens but this type of pasta is also very common in the culinary tradition of Basilicata.

Indeed, the Orecchiette from Matera are one of the typical first courses of all Lucania, ideal for a lunch Sunday and with a rustic and very strong taste. They are baked in the oven, with a lamb meat sauce, mozzarella and pecorino.

Tradition has it that they prepare with homemade orecchiette but if the time (and the desire) is short, a pack of fresh pasta bought in shops or in the supermarket can also be used with excellent results.

homemade orecchiette alla materana

Orecchiette from Matera: the recipe

Ingredients

To prepare the orecchiette alla materana you will need: 500 g of fresh orecchiette, 250 g of lamb meat, 500 g of tomatoes to make the sauce, 2 mozzarella, 200 g of pecorino cheese, extra virgin olive oil and salt.

Method

In the preparation of the orecchiette from Matera, if you use one ready-made fresh pasta, the first thing it gives is to dedicate yourself to the lamb meat sauce. It is therefore necessary cut the meat into small pieces and brown it in a pan with extra virgin olive oil. Once the meat is well browned it's time to add the tomatoes for the sauce, peelless and seedless and well washed.

The gravy with lamb must simmer for about an hour, adding cooking water from time to time to prevent it from drying out.

When the sauce is ready it's time to cook the orecchiette in abundant salted water. Drain them al dente and put them in an oven dish alternating with the pasta layers with mozzarella and pecorino. Finish with plenty of pecorino and then put in the oven for 20 minutes at 180 °.

orecchiette materane recipe ingredients italian cuisine

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The orecchiette softened, the recipe – Italian Cuisine

The orecchiette ammollicate are a first of the Lucanian tradition, and are seasoned with simple ingredients such as bread crumbs and extra virgin olive oil, as farmers did when there was nothing to eat

The orecchiette softened they are a typical dish of Southern Italy, and in particular of Basilicata and Puglia. For this recipe the characteristic round and concave shape pasta is used, almost as if it were a small ear (and hence the name), prepared by hand by the housewives.

The history of the orecchiette

This curious pasta shape boasts very ancient origins. In 1500 they were already mentioned in a notarial deed found in the archives of the church of San Nicola di Bari, in which the owner of a bakery, in transferring the business to his daughter, indicated that the latter's dowry was to prepare the famous "Recchjetedde". The orecchiette have always been prepared with durum wheat flour, water and salt and are part of that pasta "Dragged" precisely for the gesture of the women to pull the dough on the pastry board with their fingers, giving it the classic rough appearance on the outside and smooth on the inside.

Ammollicate, a simple but tasty recipe

The orecchiette ammollicate belong to the peasant tradition of people capable of get by with what little was there. In this case of the healthy extra virgin olive oil and the crumbs of the advanced dry bread, which were fried together with a clove of garlic, for an extra touch of aroma. If then anchovies were available, they would join together to give more flavor to the dish.

And now the recipe for softened orecchiette

Ingredients

500 g fresh orecchiette, 10 salted anchovies, 2 cloves of garlic, 200 g dry bread crumbs, extra virgin olive oil.

Method

Rinse the anchovies under running water and dilute them, then dry them with a paper towel. In a pan, brown the peeled garlic cloves in a little oil and then add the bread crumbs, making sure they do not burn. In another pan, put oil and then the coarsely chopped anchovies with a knife. Cook them until they flake completely and become a cream. Meanwhile, boil the orecchiette in abundant (unsalted) water and once they are ready, drain them, keeping two tablespoons of the cooking water. Add the orecchiette pasta with the cooking water to the pan with the anchovies, mix well and then sprinkle everything with the toasted bread crumbs. Serve immediately.

The variant with the turnip top

To give this dish an even more "regional" flavor, you can combine the orecchiette cooking water turnip greens, typical vegetables of Southern Italy, of which leaves are eaten and the small inflorescences that grow among the most tender buds. They are cooked in a short time together with the orecchiette, in the same cooking water, drained, squeezed and then browned for a few minutes in a pan with oil and a clove of garlic. Once ready, add them to the anchovies, the pasta and serve with the dusting of toasted bread.

In the gallery some more suggestions for a special dish

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